This Easy Homemade Pizza Crust is an easy and chewy recipe, which is made with all-purpose flour and olive oil. It’s a straightforward recipe, ready in about 2 hours.
Jump to RecipeTrader Joe’s Pizza Crust Recipe Ingredients
- 2 teaspoons active dry yeast or instant yeast
- 7/8 to 1 1/8 cups (198g to 255g) lukewarm water*
- 2 tablespoons (25g) olive oil
- 3 cups (360g) All-Purpose Flour
- 1 1/4 teaspoons (8g) table salt
How To Make Trader Joe’s Pizza Crust
- Activate the Yeast: If using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let it sit for 15 minutes until bubbly. If using instant yeast, you can skip this step.
- Knead the Dough: In the bowl of a stand mixer or a large bowl, combine the yeast mixture (or instant yeast) with the remaining ingredients. Mix and knead—by hand, with a mixer on the dough cycle, or with a bread machine—until you have a soft, smooth dough. This should take about 4 to 5 minutes in a stand mixer.
- Let the Dough Rise: Place the dough in a lightly greased bowl, cover it, and allow it to rise until it’s very puffy. This will take about 60 minutes for instant yeast or 90 minutes for active dry yeast.
Recipe Tips
- How to get a crispy crust? For the crispiest crust, preheat your oven with a pizza stone or pizza steel inside for at least 45 minutes. Bake the pizza directly on the hot surface.
- Can I make this dough ahead of time? Yes. After kneading, you can place the dough in a covered, greased bowl in the refrigerator for up to 24 hours. This slow, cold fermentation will also develop more flavor.
- What’s the difference between active dry and instant yeast? Active dry yeast needs to be “proofed” or activated in warm water before being used, as described in step 1. Instant yeast can be mixed directly in with the dry ingredients without a separate activation step.
- Why is my dough not rising? This could be for a few reasons. Your yeast may be old or expired. The water you used to activate it might have been too hot (which kills the yeast) or too cold. Lastly, a cold room can slow down the rising process, so try to place the bowl in a warm, draft-free spot.
Pizza Topping Suggestions
This classic pizza crust is the perfect blank canvas for your favorite toppings.
- Margherita: Classic tomato sauce, fresh mozzarella, and fresh basil.
- Pepperoni: Tomato sauce, mozzarella cheese, and slices of pepperoni.
- Veggie: Bell peppers, onions, mushrooms, and olives.
- White Pizza: A base of olive oil and garlic, topped with ricotta, mozzarella, and spinach.
How To Store Pizza Dough
- Refrigerate: You can store the unrisen dough in an airtight container or zip-top bag in the refrigerator for up to 3 days. This is known as a cold ferment and will develop a more complex flavor.
- Freeze: After the dough has risen, punch it down and divide it into portions. Lightly coat each portion with olive oil, place it in a freezer-safe bag, and freeze for up to 3 months. Thaw the dough in the refrigerator overnight before using.
Pizza Crust Nutrition Facts
- Calories: 850 kcal
- Carbohydrates: 150g
- Protein: 22g
- Fat: 15g
- Saturated Fat: 2g
- Sodium: 1500mg
- Sugar: 1g
Nutrition information is estimated per one of two crusts and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a heartier, nuttier crust. You may need to add a little extra water, as whole wheat flour is more absorbent.
No. This dough can be easily kneaded by hand on a lightly floured surface for about 8-10 minutes, or until it’s smooth and elastic.
A well-kneaded dough will be smooth and elastic. It should spring back slowly when you poke it with your finger. If kneading by hand, it should no longer be overly sticky.
Try More Recipes:
- Trader Joe’s Vegan Banana Bread Recipe
- Trader Joe’s Shrimp Burger Recipe
- Trader Joe’s Peppermint Loaf Recipe
Trader Joe’s Pizza Crust Recipe
Course: DinnerCuisine: ItalianDifficulty: Easy2
servings20
minutes10
minutes850
kcalA simple and reliable recipe for a classic pizza crust that’s chewy on the inside and perfectly crisp on the outside.
Ingredients
3 cups all-purpose flour
2 tsp yeast (active dry or instant)
1 1/4 tsp salt
2 tbsp olive oil
~1 cup lukewarm water
Directions
- If using active dry yeast, activate it in warm water first.
- Combine all ingredients in a bowl or stand mixer.
- Knead by hand or with a dough hook for 5-8 minutes until a smooth dough forms.
- Place the dough in a greased bowl, cover, and let it rise for 60-90 minutes until puffy.
- Punch down the dough, divide in half, and it’s ready to be shaped and topped.
Notes
- For the best results, use lukewarm water (around 105-115°F) to activate the yeast without killing it.
- Don’t add too much flour when kneading; a slightly sticky dough will produce a chewier crust.
- This dough can be made ahead and stored in the refrigerator for up to 3 days for even better flavor.
- Let the dough come to room temperature for about 30 minutes before shaping if it has been refrigerated.
